In article >,
says...
>
> On Sun, 27 Feb 2011 08:07:21 -0500, I_am_Tosk
> > wrote:
>
> > In article >,
> > says...
> > >
> > > On Sat, 26 Feb 2011 23:29:04 -0500, I_am_Tosk
> > > > wrote:
> > >
> > > > Although they share a similar English translation, sweet rice, and the
> > > > rice used for stickyrice, are different. The problem is in many cases
> > > > Glutinous rice is also refereed (by translation) called "sweet" rice..
> > > > But still, it is much different stuff...
> > >
> > > Apparently I've never found what you're talking about and I have a
> > > huge variety of rices to choose from.
> >
> > Even twenty years after first being exposed to it, I still find it
> > difficult to find the right stuff sometimes. You need to find an Asian
> > store that caters to Laotians and then find a translator
>
> I have a big bag of it on hand. Maybe I used too much water when I
> tried it plain and that was my problem. Something was wrong, the
> texture, taste and look wasn't like what I get in restaurants that
> serve plain sticky rice.

1) Soak 2 cups of it in a bowl with 1 1/2 tsp sugar, and 1/8 tsp salt,
overnight (or for at least 3-4 hours).

2) Drain off the soak, but DO NOT RINSE the rice.

3) Steam it in a basket or cheesecloth suspended above the water for
about 45 minutes, breaking up (stirring) the pile once or twice during
the steam time to make a more consistent texture..

That is how you "cook" sticky rice for a proper texture and "stick".

Give it a shot, and don't forget to burn up a nice hot (to taste of
course) paste to dip it in... Let me know how it comes out..

On Sun, 27 Feb 2011 13:48:28 -0500, I_am_Tosk
> wrote:

>
> 1) Soak 2 cups of it in a bowl with 1 1/2 tsp sugar, and 1/8 tsp salt,
> overnight (or for at least 3-4 hours).
>
> 2) Drain off the soak, but DO NOT RINSE the rice.
>
> 3) Steam it in a basket or cheesecloth suspended above the water for
> about 45 minutes, breaking up (stirring) the pile once or twice during
> the steam time to make a more consistent texture..
>
> That is how you "cook" sticky rice for a proper texture and "stick".
>
> Give it a shot, and don't forget to burn up a nice hot (to taste of
> course) paste to dip it in... Let me know how it comes out..

OK. You're saying this is the way Japanese sticky rice, the kind we
get in a restaurant in a bowl, is done? I thought they use rice
cookers.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 2/27/2011 8:57 PM, sf wrote:
> On Sun, 27 Feb 2011 13:48:28 -0500, I_am_Tosk
> > wrote:
>
>>
>> 1) Soak 2 cups of it in a bowl with 1 1/2 tsp sugar, and 1/8 tsp salt,
>> overnight (or for at least 3-4 hours).
>>
>> 2) Drain off the soak, but DO NOT RINSE the rice.
>>
>> 3) Steam it in a basket or cheesecloth suspended above the water for
>> about 45 minutes, breaking up (stirring) the pile once or twice during
>> the steam time to make a more consistent texture..
>>
>> That is how you "cook" sticky rice for a proper texture and "stick".
>>
>> Give it a shot, and don't forget to burn up a nice hot (to taste of
>> course) paste to dip it in... Let me know how it comes out..
>
> OK. You're saying this is the way Japanese sticky rice, the kind we
> get in a restaurant in a bowl, is done? I thought they use rice
> cookers.
>

The term "sticky rice" is a meaningless one since it's used for Japan
style rice and mochi rice - two different types of rice. Japanese rice
is a short grain rice and mochi rice is made of rice that is high in
gluten and has a chewy, gooey texture when cooked. It's pretty much a
mass of confusion out there. If the rice is described as "sweet" or
glutenous rice it's mochi rice. If it's called "Japanese sticky rice" it
could be either one. If it's called "Thai sticky rice" it's mochi rice.

In article >, dsi1@usenet-
news.net says...
>
> On 2/27/2011 8:57 PM, sf wrote:
> > On Sun, 27 Feb 2011 13:48:28 -0500, I_am_Tosk
> > > wrote:
> >
> >>
> >> 1) Soak 2 cups of it in a bowl with 1 1/2 tsp sugar, and 1/8 tsp salt,
> >> overnight (or for at least 3-4 hours).
> >>
> >> 2) Drain off the soak, but DO NOT RINSE the rice.
> >>
> >> 3) Steam it in a basket or cheesecloth suspended above the water for
> >> about 45 minutes, breaking up (stirring) the pile once or twice during
> >> the steam time to make a more consistent texture..
> >>
> >> That is how you "cook" sticky rice for a proper texture and "stick".
> >>
> >> Give it a shot, and don't forget to burn up a nice hot (to taste of
> >> course) paste to dip it in... Let me know how it comes out..
> >
> > OK. You're saying this is the way Japanese sticky rice, the kind we
> > get in a restaurant in a bowl, is done? I thought they use rice
> > cookers.
> >
>
> The term "sticky rice" is a meaningless one since it's used for Japan
> style rice and mochi rice - two different types of rice. Japanese rice
> is a short grain rice and mochi rice is made of rice that is high in
> gluten and has a chewy, gooey texture when cooked. It's pretty much a
> mass of confusion out there. If the rice is described as "sweet" or
> glutenous rice it's mochi rice. If it's called "Japanese sticky rice" it
> could be either one. If it's called "Thai sticky rice" it's mochi rice.

Exactly, the "lost in translation" seems to be the trick here...

On Mon, 28 Feb 2011 01:13:59 -1000, dsi1 > wrote:

>
> The term "sticky rice" is a meaningless one since it's used for Japan
> style rice and mochi rice - two different types of rice. Japanese rice
> is a short grain rice and mochi rice is made of rice that is high in
> gluten and has a chewy, gooey texture when cooked. It's pretty much a
> mass of confusion out there. If the rice is described as "sweet" or
> glutenous rice it's mochi rice. If it's called "Japanese sticky rice" it
> could be either one. If it's called "Thai sticky rice" it's mochi rice.

Thanks for clearing that up. I have the mochi rice... which I use in
biko, not mochi. What do you use for Japanese style eating rice?

--

Today's mighty oak is just yesterday's nut that held its ground.

On 2/28/2011 8:45 AM, sf wrote:
> On Mon, 28 Feb 2011 01:13:59 -1000, > wrote:
>
>>
>> The term "sticky rice" is a meaningless one since it's used for Japan
>> style rice and mochi rice - two different types of rice. Japanese rice
>> is a short grain rice and mochi rice is made of rice that is high in
>> gluten and has a chewy, gooey texture when cooked. It's pretty much a
>> mass of confusion out there. If the rice is described as "sweet" or
>> glutenous rice it's mochi rice. If it's called "Japanese sticky rice" it
>> could be either one. If it's called "Thai sticky rice" it's mochi rice.
>
> Thanks for clearing that up. I have the mochi rice... which I use in
> biko, not mochi. What do you use for Japanese style eating rice?
>

Near as I can tell, the Japanese and Koreans will eat the same rice -
short or medium grain rice that's prepared on the sticky side. The most
popular stuff that's consumed here and on the mainland of this style is
Calrose rice which comes in 20 lb bags.

The Chinese and Thais and probably the Vietnamese prefer a longer grain
rice. This is less sticky and they tend to prepare it "al dente." For
some reason, these tend to come in smaller bags of 5 lb or less.

On Mon, 28 Feb 2011 12:11:37 -1000, dsi1 > wrote:

> On 2/28/2011 8:45 AM, sf wrote:
> > On Mon, 28 Feb 2011 01:13:59 -1000, > wrote:
> >
> >>
> >> The term "sticky rice" is a meaningless one since it's used for Japan
> >> style rice and mochi rice - two different types of rice. Japanese rice
> >> is a short grain rice and mochi rice is made of rice that is high in
> >> gluten and has a chewy, gooey texture when cooked. It's pretty much a
> >> mass of confusion out there. If the rice is described as "sweet" or
> >> glutenous rice it's mochi rice. If it's called "Japanese sticky rice" it
> >> could be either one. If it's called "Thai sticky rice" it's mochi rice.
> >
> > Thanks for clearing that up. I have the mochi rice... which I use in
> > biko, not mochi. What do you use for Japanese style eating rice?
> >
>
> Near as I can tell, the Japanese and Koreans will eat the same rice -
> short or medium grain rice that's prepared on the sticky side. The most
> popular stuff that's consumed here and on the mainland of this style is
> Calrose rice which comes in 20 lb bags.

Okay, medium is my go to rice and Calrose is the brand I have on hand
now. Calrose comes in 5 lb bags here on the mainland. I wonder why
you have to buy such large quantities in Hawaii? I know for rice
eaters a 20 bag is nothing, but we just don't store that much rice.
You need a garbage bin for it.

Short grain rice is almost impossible to find. I found a premium
short grain rice that looked promising once, but it was a 20lb bag.
We eat a lot of rice, but I don't buy bags that big.
>
> The Chinese and Thais and probably the Vietnamese prefer a longer grain
> rice. This is less sticky and they tend to prepare it "al dente." For
> some reason, these tend to come in smaller bags of 5 lb or less.

Thanks for the cultural lesson. Much appreciated!

--

Today's mighty oak is just yesterday's nut that held its ground.

On 2/28/2011 1:39 PM, sf wrote:
> On Mon, 28 Feb 2011 12:11:37 -1000, > wrote:
>
>> On 2/28/2011 8:45 AM, sf wrote:
>>> On Mon, 28 Feb 2011 01:13:59 -1000, > wrote:
>>>
>>>>
>>>> The term "sticky rice" is a meaningless one since it's used for Japan
>>>> style rice and mochi rice - two different types of rice. Japanese rice
>>>> is a short grain rice and mochi rice is made of rice that is high in
>>>> gluten and has a chewy, gooey texture when cooked. It's pretty much a
>>>> mass of confusion out there. If the rice is described as "sweet" or
>>>> glutenous rice it's mochi rice. If it's called "Japanese sticky rice" it
>>>> could be either one. If it's called "Thai sticky rice" it's mochi rice.
>>>
>>> Thanks for clearing that up. I have the mochi rice... which I use in
>>> biko, not mochi. What do you use for Japanese style eating rice?
>>>
>>
>> Near as I can tell, the Japanese and Koreans will eat the same rice -
>> short or medium grain rice that's prepared on the sticky side. The most
>> popular stuff that's consumed here and on the mainland of this style is
>> Calrose rice which comes in 20 lb bags.
>
> Okay, medium is my go to rice and Calrose is the brand I have on hand
> now. Calrose comes in 5 lb bags here on the mainland. I wonder why
> you have to buy such large quantities in Hawaii? I know for rice
> eaters a 20 bag is nothing, but we just don't store that much rice.
> You need a garbage bin for it.

20 lb seems excessive but that's the way it's done here. Some people eat
rice 3 times a day. This place is wacky for rice, as is most of Asia, I
think.

>
> Short grain rice is almost impossible to find. I found a premium
> short grain rice that looked promising once, but it was a 20lb bag.
> We eat a lot of rice, but I don't buy bags that big.

Typically, I'll just buy the cheapest rice I can get - there's some
fancier and more expensive brands around. My wife bought some extra
special rice for her mother but it tasted like rice to me. :-)

>>
>> The Chinese and Thais and probably the Vietnamese prefer a longer grain
>> rice. This is less sticky and they tend to prepare it "al dente." For
>> some reason, these tend to come in smaller bags of 5 lb or less.
>
> Thanks for the cultural lesson. Much appreciated!
>

In article >,
says...
>
> On Sun, 27 Feb 2011 13:48:28 -0500, I_am_Tosk
> > wrote:
>
> >
> > 1) Soak 2 cups of it in a bowl with 1 1/2 tsp sugar, and 1/8 tsp salt,
> > overnight (or for at least 3-4 hours).
> >
> > 2) Drain off the soak, but DO NOT RINSE the rice.
> >
> > 3) Steam it in a basket or cheesecloth suspended above the water for
> > about 45 minutes, breaking up (stirring) the pile once or twice during
> > the steam time to make a more consistent texture..
> >
> > That is how you "cook" sticky rice for a proper texture and "stick".
> >
> > Give it a shot, and don't forget to burn up a nice hot (to taste of
> > course) paste to dip it in... Let me know how it comes out..
>
> OK. You're saying this is the way Japanese sticky rice, the kind we
> get in a restaurant in a bowl, is done? I thought they use rice
> cookers.

NO, it's not the same rice.. Both seem to translate to english as the
same thing, but they are not... This is a totally different dish, it's
steamed for on, not boiled...

On Mon, 28 Feb 2011 10:47:13 -0500, I_am_Tosk
> wrote:

> In article >,
> says...
> >
> > On Sun, 27 Feb 2011 13:48:28 -0500, I_am_Tosk
> > > wrote:
> >
> > >
> > > 1) Soak 2 cups of it in a bowl with 1 1/2 tsp sugar, and 1/8 tsp salt,
> > > overnight (or for at least 3-4 hours).
> > >
> > > 2) Drain off the soak, but DO NOT RINSE the rice.
> > >
> > > 3) Steam it in a basket or cheesecloth suspended above the water for
> > > about 45 minutes, breaking up (stirring) the pile once or twice during
> > > the steam time to make a more consistent texture..
> > >
> > > That is how you "cook" sticky rice for a proper texture and "stick".
> > >
> > > Give it a shot, and don't forget to burn up a nice hot (to taste of
> > > course) paste to dip it in... Let me know how it comes out..
> >
> > OK. You're saying this is the way Japanese sticky rice, the kind we
> > get in a restaurant in a bowl, is done? I thought they use rice
> > cookers.
>
> NO, it's not the same rice.. Both seem to translate to english as the
> same thing, but they are not... This is a totally different dish, it's
> steamed for on, not boiled...

Okay, I get it now.

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" wrote
> I_am_Tosk wrote:

>> 1) Soak 2 cups of it in a bowl with 1 1/2 tsp sugar, and 1/8 tsp salt,
>> overnight (or for at least 3-4 hours).
>>
>> 2) Drain off the soak, but DO NOT RINSE the rice.
>>
>> 3) Steam it in a basket or cheesecloth suspended above the water for
>> about 45 minutes, breaking up (stirring) the pile once or twice during
>> the steam time to make a more consistent texture..
>>
>> That is how you "cook" sticky rice for a proper texture and "stick".
>>
>> Give it a shot, and don't forget to burn up a nice hot (to taste of
>> course) paste to dip it in... Let me know how it comes out..
>
> OK. You're saying this is the way Japanese sticky rice, the kind we
> get in a restaurant in a bowl, is done? I thought they use rice
> cookers.

They do SF. He's using a generic name and trying to apply it to a specific
sweetend thai version. Or maybe Laos version. Not real clear.

The generic english term for 'sticky rice' is normally a medium (may be
short) grain rice cooked in water (ricemaker is the norm). It may be cooked
in broth sometimes (not that often in Japan as it shifts the pristine white
color)..

Hong Kong, Vietnam, Thailand, Japan, Singapore, Darwin OZ, Korea, eastern
India, china. Although i have had some variation among them, it was still
'sticky rice'.

There are other names used for things *very sticky* which may have sugar
added. It's often not far from an aroborio type sized rice. I suspect he
means that sort. You often bury fruit or sweetened beans inside that sort
in Japan.

I suppose one of us can backtrack his recipe and give him the proper name
for it.